tag:blogger.com,1999:blog-7977563004357944096.post5444025479481308525..comments2019-08-20T06:48:02.071-04:00Comments on Kusina ni Manang: I made OILY Salted Eggs!Mananghttp://www.blogger.com/profile/02816740817614105118noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7977563004357944096.post-71087546272627218432011-10-21T14:46:07.281-04:002011-10-21T14:46:07.281-04:00Yes brining for a month is what I plan on doing. O...Yes brining for a month is what I plan on doing. Originally, I was gonna do the 15 day thing and try cooking a piece on the 12th day just like what you did on your first try. Good thing I re-read your post and saw that update on 10/20/2011. I just hope mine turn out the way yours did (drools!) I only randomly thought of starting yesterday with only 6 eggs for testing. Only cut the brining solution in half since the recipe calls for a dozen eggs. I didn&#39;t find canning salt but used this Hawaiian rock salt (although i have Morton sea salt, but didn&#39;t wanna waste it) So I should find out in a month&#39;s time if it&#39;s pass or fail, haha! And, I just added the salt all at once unlike the method you did (tamad kasi). So yeah, goodluck to Me!<br />--OSAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-47494216523542430102011-10-20T23:13:14.816-04:002011-10-20T23:13:14.816-04:00Hi OS, try it with one month of brining as well (t...Hi OS, try it with one month of brining as well (that&#39;s what I did with this batch aside from steaming). I also tend to think of the steaming as somehow slow-cooking that tended to release the oils. Goodluck to us, and I hope I found the answer to that oily salted egg issue. :)Mananghttps://www.blogger.com/profile/01624312516837924706noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-15649446852274186352011-10-20T01:17:39.345-04:002011-10-20T01:17:39.345-04:00Looking forward to see the other batch
I will try...Looking forward to see the other batch<br /> I will try to make this with the brine/steam method. I guess the steaming kind of helped to produce oils because &quot;hindi nabigla ang pagkaluto ng egg yolk&quot; compared to directly submerging and boiling, in my opinion lang. My mother would always crack a sample each time she buys kasi mostly would have a plain boiled egg consistency lang.<br />That&#39;s the kind i look for in salted eggs. Oily and grainy. Thanks for this post, Manang. As always, really helpful.<br />--OSAnonymousnoreply@blogger.com